Cookbook:Torta de Acelga (Chard Pie)

| Cuisine of Gibraltar

Torta de acelga (chard pie) is believed to be based on a spinach pie eaten in parts of Italy and is also very similar to the Greek 'spanakopita'. A very similar pie is eaten in the Ligurian Region during Easter, called Torta Pascualina. This pie is traditionally eaten on Good Friday in Gibraltar.

Ingredients

 * 1 small package puff pastry
 * 6 bunches of acelga (chard)
 * 6 eggs
 * Breadcrumbs
 * Grated cheese
 * Parsley
 * 2 teaspoons minced garlic
 * Seasoning to taste

Procedure

 * 1) Remove the stems of the acelga (these stems will become useful for another recipe called Potaje de acelga).
 * 2) Wash the leaves very well to remove any grit or soil. Boil the acelga leaves, drain really well, and chop them. Fry them for a few minutes in hot olive oil then set aside.
 * 3) Roll out the pastry and lay on an oven-proof pie dish leaving sufficient pastry to close the pie later.
 * 4) Beat the eggs and add all the ingredients to make a nice filling.
 * 5) Add to the acelga and mix all together.
 * 6) Fill the pie dish with this “relleno” or filling and close the pie with the pastry.
 * 7) Bake in the oven at 150°C (300°F) for about 30 minutes or until the pie is nice and golden.

Notes, tips, and variations

 * You can boil the acelga the night before to save time.
 * You can make a pastry by mixing one glass each of olive oil and water then adding flour until a soft dough is achieved, but this dough won't be as flaky as puff pastry.